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Servings 4 -6

Sweetpotato White Bean Soup

Sarah Schlichter, MPH, RDN
This Sweetpotato White Bean Soup is a nourishing, cozy year-round soup, with sweetpotatoes, white beans, veggies and barley. When you need something fast, this instant pot soup comes together in only 30 minutes. Pair with bread or enjoy it on its own!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients  

  • 2 Tbsp olive oil
  • 1 small white onion, diced
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and chopped
  • 1 medium sweetpotato, peeled and diced
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp smoked paprika
  • 4 cups bone broth/vegetable broth
  • 1 cup pearled barley
  • 1 can diced tomatoes
  • 2 cans cannellini beans
  • 1-2 cups chopped kale, optional
  • parsley, for serving
  • grated cheese, optional, for topping

Instructions 

  1. Click SAUTE mode on instant pot and add olive oil. Once oil is warm, add in onion, shallot, garlic, carrots and sweetpotatoes. Saute for 3-5 minutes, or until onions start to brown and garlic is fragrant.
  2. Hit CANCEL on instant pot, and add in spices, broth, barley and canned tomatoes.
  3. Set the timer for 15 minutes and hit PRESSURE COOK or manual. Note that it will take 5-10 minutes to warm up.
  4. Once the instant pot is done, let it manually release for 5 minutes, and then release the rest of the pressure by pushing the quick pressure release button.
  5. Remove the lid of the instant pot and add drained beans and kale. Give it a good stir and let it sit for 2 minutes for the beans to warm and kale to start to wilt.
  6. Serve with grated parm cheese and parsley, if desired.

Notes

To make in regular dutch oven:
1. In a large cooking pot or dutch oven, heat olive oil over medium high heat. Add in shallots, onions and garlic, sauteing for 2-3 minutes.
2. Add in diced carrots, sweetpotatoes and spices, and continue to sautee for 3-5 minutes, or until vegetables start to soften.
3. Add in broth and canned tomatoes and bring the mixture to a boil.
4. Once the mixture is boiling, add in pearled barley. Cover and reduce the heat to a simmer for 15-20 minutes.
5. Once the barley is cooked, add in rinsed and drained beans and chopped kale. Give everything a stir and let the kale soften. Add more spices in as necessary.
6. Serve warm, adding grated cheese as desired. Serve with sourdough or french bread. 

Equipment

Instant Pot

Nutrition

Serving: 1Calories: 370kcalCarbohydrates: 62gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 881mgPotassium: 714mgFiber: 12gSugar: 8gVitamin A: 13891IUVitamin C: 21mgCalcium: 100mgIron: 3mg
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